Sugar Cookies & Royal Icing

Sugar Cookies

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 pound (1 stick) butter, softened
1 cup sugar
1 egg
2 tablespoons brandy
1/2 teaspoon vanilla extract
Royal Icing

Sift together the dry ingredients. In an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix until well blended. Wrap and chill the dough for at least 30 minutes before rolling.

Preheat the oven to 400 degrees F. On a lightly floured board, roll out one third of the dough at a time. Roll to about 1/8 inch thick and cut out with cookie cutters. Put shapes on parchment-lined baking sheets and bake for 10 minutes. Do not allow to brown. Cool on racks.

Decorate with royal icing.
Makes approximately 2 dozen cookies.


Royal Icing

1 cup confectioner's sugar
1 egg white
3 or 4 drops of freshly squeezed lemon juice
Food colouring

Mix the sugar, egg white, and lemon juice in a small bowl until smooth and creamy. It should have the consistency of heavy cream (you may need to add a bit more sugar). Add desired food colouring. Makes 3/4 cup.

Notes:

• If you are concerned about egg safety, substitute dried egg whites.
• I bake the cookies for 8 minutes.
• I also do not use parchment paper - I just bake on my thermal baking sheets.
• These are from The Martha Stewart Cookbook.